In another microwave safe bowl (I use a glass batter bowl because it has a lip for pouring) place remaining butter and heat until melted. Whisk in brown sugar, flour, and light corn syrup until blended. Cook on high 6-8 minutes, stirring twice, until the sugar is dissolved.

Add in 2/3 cup evaporated milk and the pecans, stir well.

Pour into jars.

Add a tag and bow and you have made some sweet little gifts! Consider packaging with a cool ice cream scoop to make it extra special. Put instructions on the back of the tag to keep sauce refrigerated and to reheat slightly in microwave to pour over ice cream.

This sauce because of the high sugar content should last safely in the refrigerator for 3 months.